Ayam Limau Purut

Chicken Simmered with Kaffir Lime Leaves

Ten years ago, kaffir lime leaves were relatively unknown in the United States. My mother
grew the plant in our backyard. These days, the fragrant leaves have been deservingly
applied to scented candles, dishwashing detergent and airspray. I have always loved the
smell of these double rounded leaves and would pluck and tear them just so that I could
inhale the refreshing scent. Naturally, cooking with these leaves imparts a wonderful aroma
to this chicken dish—one of my favourites.

makes 6 servings

spice paste

150 g or 5 ounces galangal (lengkuas),
skinned and julienned

150 g or 5 ounces lemon grass (seray),
upper stalks and outer layers removed,
sliced thinly

5 cloves garlic, peeled

300 g or 10½ ounces shallots, peeled
and diced

60 g or 2 ounces red chilli powder

main dish

1 chicken, cut into serving pieces
2 tablespoons oil

1½ tablespoons tamarind (assam) pulp,
soaked in hot water for 30 minutes

1 cup coconut milk

5 pieces kaffir lime leaves (daun limau
pumi), stemmed

Salt to taste
Sugar to taste

1.   Rinse the chicken parts and pat dry.

2.   Pound or blend the galangal, lemon grass, garlic,
shallots, red chilli powder into a fine paste.

3.   Heat a Dutch oven and add the oil. Fry the spice paste
over low heat until fragrant. Add the chicken parts and toss
to coat with the spice paste.

4.   Strain the tamarind juice and discard the seeds and
fibre. Pour tamarind juice into the pot, along with the
coconut milk and kaffir leaves. Add salt and sugar to taste.
Bring to a boil and then lower to a simmer. Cook until the
gravy thickens and the chicken is tender.

236  Growing Up in a  Nonya Kitchen ~ Our Daily Fare